- 1 cup raw almonds
- 3 soft medjool dates, pitted
- 1 tbsp maple syrup (or raw sweetener of choice, like agave)
- ½ tbsp coconut oil, liquefied
- 1½ cups raw macadamia nuts, presoaked and strained*
- 9 tbsp maple syrup (or raw sweetener of choice, like agave)
- 5 tbsp coconut oil, liquified
- 7 tbsp lime juice
- zest of 1 lime (optional, for extra zing)
- 1 tsp pure vanilla extract
- ¼ tsp salt
- 1 cup fresh strawberries, hulled**
Extra Strawberry Layer:
- 1 cup more fresh strawberries, hulled
- 1 tbsp coconut oil, liquified
Optional Decorative Toppings:
- Use any toppings of choice, such as fresh strawberries or other berries.
- Place all crust ingredients into a food processor and process into a fine sticky crumble. Transfer the mixture into your 6″ springform pan and press down into a crust shape. Place in the fridge while working on the filling.
- Blend all filling ingredients into a smooth mixture (a power blender like a Vitamixworks best, or just pause frequently to scrape down the sides and keep blending). Transfer most of this mixture, leaving about 1-2 tbsp in the blender, into the pan over the crust. Set aside.
- Add extra strawberry layer ingredients into the blender and blend into a smooth mixture. Carefully pour this over the filling in the pan (I like to use a spoon and just plop the mixture bit by bit over the filling rather than pour it straight down so that it’s distributed a bit more evenly). Use a skewer to swirl in the top layer into the bottom layer a little (optional). Top with any decorative toppings if using.
- Cover the pan (I like to cover it with paper towel then a sheet of plastic wrap and an elastic to help it not get too much of a frost bite, but it’s optional) and place in the freezer for approximately 5-6 hours or preferably overnight for the cake to set. Remove the cake from the freezer and thaw out a little before serving (about 1 hour in the fridge or 15-20 minutes at room temp). Enjoy! (Freeze any leftovers).
Credits to the owner of the recipe:
Audrey of "